Fancy a fish supper? This sea bass and giant wild rice recipe is spot on. The nuttiness and texture of the giant wild rice needs something with similar properties from the spice world – and that something has to be mustard seeds. Their rounded almost bitter flavor is ideal with the rice, and offers a gorgeous contrast to the smooth mellowness of the split peas.
Serves 4
125g Tilda Giant Wild Rice
100g split yellow peas
6tbsp olive oil
Zest and juice of 1 lemon
Handful of chopped parsley
2tsp wholegrain mustard
1 clove of garlic, crushed
4 Sea bass fillets
Pinch of salt
Pinch of pepper
In a pan of boiling water add the yellow split peas and the Tilda Giant Wild Rice. Cook at a simmer for 45 minutes then drain off the excess water.
In a separate bowl add the olive oil, lemon juice and zest, crushed garlic and salt and pepper, whisk to make a dressing.
Pour the dressing onto the wild rice and split peas, add parsley and mix well.
Pan fry the Sea bass for approximately 10 minutes, season to taste.
